Total, soluble and insoluble dietary fiber (TDF, SDF and IDF) were determined according to the AOAC 991.43 method [20 ], using K-TDFR kit (Megazyme Int. Wicklow, Ireland).
K tdfr kit
Manufactured by Megazyme
Sourced in Ireland
The K-TDFR kit is a laboratory reagent kit used for the determination of total dietary fiber in food and feed samples. The kit provides the necessary reagents and protocols to carry out the analysis.
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11 protocols using k tdfr kit
1
Dietary Fiber Content Analysis
2
Dietary Fiber Analysis using Megazyme Kit
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The Megazyme K-TDFR Kit was used to measure the total dietary fiber (TDF), insoluble dietary fiber (FDI), and soluble dietary fiber (SDF) (Megazyme, Wicklow, Ireland). The kit was also used for the AOAC 991.43 [16 ] and AACC 32-07.01 methods [15 ].
3
Nutritional Composition Analysis of Pea and Faba Bean
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The crude protein content of commercial and local yellow pea and local faba bean isolates/concentrate was determined using a protein analyser (Flash EA 1112 Series, Thermo Scientific, Waltham, MA, USA) according to the Dumas combustion method AOAC 990.03 [23 ]. A conversion factor of 6.25 was used to calculate total protein content. Total fat content was determined by solvent extraction in a semi-automatic Soxtec apparatus (Tecator AB, Höganäs, Sweden), using petroleum ether as solvent according to AOAC 920.39 [24 ]. Total dietary fiber (TDF) content was determined using the K-TDFR kit (Megazyme, Bray, Ireland), according to AOAC 991.43 [25 ]. Moisture content was determined by oven-drying the protein isolate/concentrate samples at 105 °C for 16 h, according to AOAC 934.01 [26 ]. For ash content determination, samples were transferred to porcelain crucibles and incinerated in a furnace at 550 °C for 16 h, according to AOAC 923.03 [27 ]. Carbohydrate content was calculated by difference. All analyses were performed in triplicate.
4
Comprehensive Proximate and Dietary Fiber Analysis
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The proximate composition analysis measuring moisture, proteins, lipids, and ash, was performed in triplicate using AACC methods, and the results were reported as g/100 g on a dry basis [20 ]. The moisture was determined by placing the seeds in an oven (model, Biobase, China) at 105 °C until they reached a constant weight; the nitrogen content was determined using the Kjeldahl method, in which the protein was calculated using a nitrogen conversion factor of 6.25, the lipid fraction was extracted with hexane under reflux conditions using the Soxhlet technique (Soxtec 2050, FOSS); and the ash content was obtained by incineration in a muffle furnace at 600 °C according to official methods 08-03 [21 ]. The total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber content, were determined by the total dietary fiber assay procedure of the AOAC method 991.43, based on an enzymatic and gravimetric method by using a K-TDFR kit, Megazyme, Wicklow, Ireland [22 (link)].
5
Comprehensive Nutrient Profiling of Foods
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The crude protein content was determined according to the Dumas combustion method AOAC 990.03 using a protein analyzer (Flash EA 1112 Series, Thermo Scientific, Waltham, MA, USA) [19 ]. A conversion factor of 6.25 was used to calculate the protein content. The fat content was determined by extraction with petroleum ether (Soxtec Avanti, Tecator AB, Höganäs, Sweden) according to AOAC 920.39 [20 ]. The carbohydrate content was calculated as the difference between 100 and the sum of the moisture, ash, protein, fat, and total dietary fiber content. The total dietary fiber (TDF) content was analyzed according to AOAC 991.43 using the K-TDFR kit (Megazyme, Wicklow, Ireland) [21 ]. For ash content determination (AOAC 923.03), samples were transferred into porcelain crucibles and incinerated in a furnace at 550 °C for 16 h [22 ]. The moisture content was determined by drying the sample in an oven at 105 °C for 16 h [23 ]. All analyses were performed in triplicate.
6
Physicochemical and Rheological Profiling of Durum Wheat Flour
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Ash content was obtained following the ISO method 2171 (2007). The gluten index was determined using a Glutomatic 2200 apparatus (Perten Instruments AB, Huddinge, Sweden) according to the method UNI 10690 (1979). The α-amylase activity was determined using the Falling Number 1500 apparatus (Perten Instruments AB, Huddinge, Sweden), following the method UNI EN ISO 3093 (2010).
Total, soluble and insoluble dietary fiber content was determined using a K-TDFR kit from Megazyme (Megazyme International, Bray, Ireland) (29 ). The protein content and color indexes were determined according to the methods described for durum wheat whole flour (30 ).
Rheological dough properties were evaluated by mixograph (National Mfg. Co, Nebraska, USA) and farinograph curves (Brabender instrument, Duisburg, Germany) (31 (link)). All the analyses were conducted in triplicate.
Total, soluble and insoluble dietary fiber content was determined using a K-TDFR kit from Megazyme (Megazyme International, Bray, Ireland) (29 ). The protein content and color indexes were determined according to the methods described for durum wheat whole flour (30 ).
Rheological dough properties were evaluated by mixograph (National Mfg. Co, Nebraska, USA) and farinograph curves (Brabender instrument, Duisburg, Germany) (31 (link)). All the analyses were conducted in triplicate.
7
Dietary Fiber Quantification in Lupin Seed Coats
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A K-TDFR kit (Megazyme Int., Wicklow, Ireland) was used to quantify the dietary fibre composition of the extrusion cooked lupin seed coats (n = 20) and the raw seed coat (Zhong, Fang, et al., 2019) .
8
Dietary Fiber Quantification in Lupin Seed Coats
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A K-TDFR kit (Megazyme Int., Wicklow, Ireland) was used to quantify the dietary fibre composition of the extrusion cooked lupin seed coats (n = 20) and the raw seed coat (Zhong, Fang, et al., 2019) .
9
Comprehensive Blueberry Cultivar Analysis
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Blueberries (200 g) from each cultivar were thawed at 4°C overnight then mixed for 1 min using a kitchen blender (Magic Bullet, Homeland Housewares, Los Angeles, CA, USA) to obtain homogeneous purees. The pH (Symphony SB20 pH-meter, VWR, Radnor, PA, USA) and the moisture content (72°C for 24 h) were determined (Silva and others 2005) . Titratable acidity (method 942.15), soluble solids (932.12), ash (525°C overnight, 940.26), protein (Kjeldahl, conversion factor of 6.25), lipid (Soxhlet extraction for 8 h, 945.16), and dietary fiber (991.43) analyses were made according to AOAC official methods (AOAC 2012). The ratio SS/TA was calculated as an indicator of overall sweetness (Retamales and Hancock 2012) . Dietary fiber content was analyzed using a commercial assay kit (K-TDFR kit, Megazyme International, Bray, Co. Wicklow, Ireland). Briefly, samples were enzymatically digested to remove starch and proteins. Then, insoluble dietary fiber (IDF) and soluble fiber (SDF) were obtained after filtration, and after precipitation with EtOH, respectively. Proteins (Kjeldahl) and ashes (500°C for 5 h) were subtracted from each residue to obtain the final IDF or SDF quantities. Total dietary fiber (TDF) was the sum of IDF and SDF. All analyses were conducted at least in duplicate.
10
Physicochemical and Nutritional Characterization
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Physicochemical and nutritional characteristics analyses were conducted in triplicate according to standard procedures [24 , 25 ]: Water activity (aw) and moisture, ash, lipid, protein, soluble, insoluble e total fiber, starch and resistant starch contents were determined. The aw at 25°C was determined using an Aqualab® apparatus (model C2-2 Water Activity System®, Washington-USA) in accordance with the manufacturer’s instructions. The soluble, insoluble, and total dietary fiber contents were determined using Megazyme K-TDFR kit (Megazyme International Ireland Ltd, Bray, Ireland) and following the instructions of the kit which based on an integrated enzymatic-gravimetric analysis procedure [24 ]. The moisture and total solid contents were determined by drying, the ash content was quantified by carbonization followed by incineration in a muffle furnace (550°C), the lipid content was determined based on the Soxhlet method, and the protein content was quantified using the Micro-Kjeldahl method [24 ]. The determination of the starch content was performed by polarimetry [25 ] and resistant starch was determined by a Megazyme resistant starch assay kit (K-RSTAR, Wicklow, Ireland) [24 ]. Resistant starch was calculated as the amount of glucose multiply by 0.9.
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